I know I have mentioned several times that I am not a “breakfasty” kind of girl.
Oh don’t get me wrong,
I love breakfast foods.
I am just not fond of the time of day that most people eat them.
Not much of a morning person here, I will admit it.
Come on, I love my sleep.
My pillows and I have developed a very close and personal relationship.
But, for some reason this day I was motivated.
Kevin was off for the day.
We were both up early.
Well, early for me.
And I had this fabulous syrup to use.
I made breakfast!!
After Kevin picked his jaw up off of the floor,
he proceeded to down 4 pancakes in no time flat! I guess he liked them.
But I hope he is not counting on it happening too often.
Unless I make them for dinner.
Buttermilk Pancakes with Huckleberry Syrup
For the syrup:
2 1/2 cups huckleberries 2 cups water 1 cup sugar 3 1-inch strips of lemon zest removed with a vegetable peeler 1 tablespoon fresh lemon juice
For the pancakes: 3/4 cup milk 2 tablespoons lemon juice 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted Butter or cooking spray
To make the syrup:
In a pot, combine the blueberries with 1/2 cup of the water and bring to a simmer. Simmer over low heat for 15 minutes. With a potato masher, crush the berries a bit. Pour into a bowl. (You can strain the solids if you would prefer).
Rinse out the pot. Add the sugar, lemon zest and the remaining water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the huckleberries and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into fresh-cleaned jars. Seal and refrigerate for up to 6 months. To make the pancakes: Combine milk with the lemon juice in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Combine the wet and dry ingredients until there are no lumps.
Heat a large skillet over medium heat, and coat with butter or cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….